Sticky Soy And Garlic Meatballs 蒜香醬油肉圓

I was determined to use up a container of leftover rice in the fridge. Fried rice should have been the easy option but I wanted something more substantial in the form of rice congee/porridge with a few side dishes on a rather chilly evening.

Apart from the omelet with preserved turnip and a simple stir fried greens, I also came up with a new meatball dish using a packet of the humble pork mince. You may serve these juicy meatballs coated with the garlicky, sweet and savoury sauce as part of a Chinese meal (either with steamed rice or rice congee) or they are the perfect snack with drinks.

P.S to turn your left over rice into congee. simple add 1 part of rice to 3 parts water and simmer for 15 to 20 minutes, adding more water if you prefer your congee to be more watery. For more congee/rice porridge ideas, check out my pork balls congee with side dishes,  congee with poached chicken slivers and rainbow abundace congee.

recipe from the tummies' kitchen
serves 3 to 4 as part of a Chinese meal
you'll need;
500 g of mince of your choice
1/2 cup of chopped water chestnuts
2 spring onion (white parts only), minced
1 tsp of grated ginger
1 tsp of sesame oil
2 tbs of light soy
2 tbs of oyster sauce
a dash of white pepper
a dash of Chinese cooking wine
1 egg, lightly beaten
about 4 to 5 tbs of corn flour
oil for frying
chopped spring onions for topping
toasted sesame seeds for topping

for the sauce;
10 cloves of garlic, chopped
1/2 cup of chicken stock
3 tbs of light soy
2 tbs of dark soy
3 tbs of sugar or honey
dash of sesame oil

For the meatballs - place mince, water chestnuts, spring onion, seasonings, beaten egg and corn flour in a large bowl and mix well. Form mixture into 20 balls the size of ping pong and lightly coat them with a little corn flour.

Place all ingredients for the sauce (except for the garlic) in a bowl and mix well.

Pan fry (or deep fry) meatballs with a little oil until golden brown and make sure they are cook through.

Saute chopped garlic with a little oil until golden then return the meatballs to the pan. 

Add the sauce mixture and mix well. Cook on low heat until the sauce has thicken and form a coating on the meatballs.

Sprinkle with chopped spring onions and toasted sesame seeds and serve as part of a Chinese meal.